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Square close up shot of a slice of taco casserole on a plate.
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5 from 7 votes

Taco Casserole

This 5-ingredient taco casserole comes together in just minutes thanks to a flaky crescent roll crust. Seasoned beef, salsa, and melted cheese make it a family-favorite weeknight dinner.
Course Dinner
Cuisine American, Mexican
Keyword easy taco casserole recipe, taco casserole, taco casserole with crescent rolls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 331kcal
Author Blair Lonergan

Equipment

  • 11 x 7 inch dish
  • 9 x 13 inch dish

Ingredients

  • 1 (8 ounce) can Pillsbury crescent roll dough sheet
  • 1 lb. lean ground beef
  • 1 (1 ounce) packet taco seasoning
  • ¾ cup salsa
  • 1 cup grated cheddar cheese (or sub with a shredded Mexican cheese blend or some Monterey Jack or Pepper Jack)
  • Optional toppings: shredded iceberg lettuce, sliced black olives, chopped tomatoes, diced avocado, sour cream, sliced jalapeño, fresh cilantro, and quick pickled red onions

Instructions

  • Preheat and prep: Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray (use an 11 x 7-inch dish for a thicker crust). Unroll the crescent roll dough and press it into the bottom of the dish to form the crust. Set aside.
  • Cook the beef: Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain off the fat. Stir in the taco seasoning and the water called for on the packet. Bring to a boil, reduce heat to low, and simmer uncovered for 3-4 minutes, stirring often, until thickened.
  • Add salsa and layer: Stir in the salsa. Spoon the beef mixture evenly over the crescent roll dough.
    Process shot showing how to assemble a taco casserole with crescent rolls and ground beef.
  • Top with cheese: Sprinkle the grated cheese evenly over the casserole.
    Process shot showing how to add the grated cheese on top of a crescent roll taco casserole.
  • Bake: Bake until the crust is golden brown and cheese is bubbly, about 20 minutes.
    5 ingredient taco casserole baked in a white dish.
  • Serve: Let cool slightly, then slice into squares. Serve with desired toppings.
    Spoon serving a slice of 5 ingredient taco casserole with crescent rolls.

Notes

  • Crescent dough: Use a Pillsbury crescent dough sheet for the smoothest crust. If using regular crescent rolls, pinch the perforations together tightly so the crust stays intact.
  • Meat options: Ground beef is shown here, but ground turkey or ground chicken work well too. Black beans make a great vegetarian swap.
  • Salsa: A thick, chunky salsa works best. Thin or watery salsa can make the filling soggy.
  • Dish size: A 9 x 13-inch dish creates a thinner crust; an 11 x 7-inch dish gives you a thicker, heartier base.
  • Storage: Refrigerate leftovers in an airtight container for 3-4 days.
  • Freezing: Freeze before or after baking, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Microwave individual slices or warm in a 325°F oven for 10-15 minutes. Cover with foil if the cheese browns too quickly.

Nutrition

Serving: 1/6 of the recipe | Calories: 331kcal | Carbohydrates: 20g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1064mg | Potassium: 360mg | Fiber: 1g | Sugar: 6g | Vitamin A: 788IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 3mg